Olivia's

House dressing and roasted garlic with white wine and grated Parmesan.

Tender, hand-breaded, fried golden brown tossed with pepperoncini, sweet cherry peppers and black olives served with creamy horseradish and marinara sauce.

Hand-breaded coconut shrimp with sweet and sour dipping sauce.

Tomatoes, buffalo mozzarella cheese, and fresh basil served on our own oven-baked focaccia bread, drizzled with house dressing and balsamic glaze.

Sauteed medium shrimp with grape tomatoes and garlic in our house scampi sauce, served over our homemade garlic focaccia bread and topped with shredded Asiago cheese.

Egg battered jumbo shrimp pan-fried in olive oil, served with a sweet grand Marnier orange zest glaze.

Fire-roasted chicken wings glazed with our house Barbeque sauce. Served with bleu cheese dressing.

Egg battered, pan-fried artichoke hearts in olive oil with fresh lemon, garlic white wine, and butter, topped with mozzarella cheese.

Roasted garlic, onions and artichoke hearts mixed with a creamy cheese sauce, baked and served with Krueger's flatbread chips.

Rosso: served with our house marinara.

Topped with our wood-fired flatbread chips and imported Asiago Parmesan cheese.

1-4 head of iceberg lettuce topped with chopped bacon, artichoke hearts, roasted red peppers, and sweet red onions, with a mix of bleu cheese and Toula's dressing.

Our salad is a wonderful mesclun mix, topped with shredded carrots and celery, tossed with Toula's dressing.

Crispy romaine with our creamy caesar dressing topped with oven-baked flatbread chips and imported Asiago Parmesan cheese.

Sauteed boneless chicken with mushrooms, roasted red bell peppers, prosciutto and garlic in a savory marsala wine sauce.

Chicken breast stuffed with baby spinach, prosciutto ham, and smoked mozzarella, rolled in Italian breading and quickly deep-fried, then oven-baked and topped with a mushroom marsala wine sauce. Served with penne alfredo.

Sauteed chicken breast with artichokes and fresh mushrooms in a lemon wine sauce served over angel hair pasta.

Sauteed chicken tenders topped with fresh mushrooms, prosciutto and mozzarella cheese in a Madeira wine sauce.

Sauteed chicken medallions with artichokes, sun-dried tomatoes, mushrooms and garlic in a lemon wine sauce served over angel hair pasta and topped with our specially seasoned cracker crumbs.

Tender veal medallions sauteed in olive oil with mushrooms, fresh basil and a touch of Frangelico, with our house marinara sauce served over angel hair.

Tender veal medallions sauteed with finely chopped sweet red onions and mushrooms in a white wine lemon sauce served over linguini.

Sauteed veal medallions with fresh mushrooms, capers, and diced plum tomatoes, in a lemon white wine butter sauce.

Sauteed veal medallions with medium shrimp, mushrooms, prosciutto ham and garlic in a Madeira wine veal demi-glace, topped with mozzarella cheese and served over pappardelle pasta.

Tender breaded veal cutlets lightly fried in olive oil with our house marinara sauce, provolone, and mozzarella cheese.

Tender veal medallions sauteed in olive oil with fresh mushrooms, prosciutto, roasted bell peppers, and garlic, finished with a marsala wine sauce.

Pan-seared 14 Ounces sirloin with a cracked peppercorn crust topped with sauteed peppers, onions, mushrooms and garlic in a sweet marsala wine demi-glaze and served with Stephen's famous oven-roasted potatoes.

Grilled lamb tips with peppers, onions, and tomatoes marinated in our house dressing and served over rice pilaf.

Lightly marinated grilled turkey tips basted with a sweet and tangy barbeque sauce served over rice pilaf.

14 Ounces sirloin grilled to your liking.

Tender, marinated grilled steak tips.

Shrimp, scallops, and haddock baked with our seasoned crumbs, topped with a creamy lobster bisque.

Ahi tuna steak with a sesame seed coconut breading, lightly fried, then finished in the oven to rare, topped with coconut amaretto glaze and served with wasabi garlic mashed potatoes.

Sauteed shrimp, scallops, mussels and crab meat with mushrooms, crisp bacon, green peas, and roasted red bell peppers, all in our creamy, egg alfredo sauce and tossed with linguine.

Egg battered and pan-fried golden with lemon garlic butter sauce topped with sliced plum tomatoes and provolone cheese.

Oven-baked with our specially-seasoned cracker crumbs.

Sauteed mussels, scallops, shrimp and calamari with fresh mushrooms and artichokes in our house marinara served over linguini.

Sauteed shrimp, scallops, mussels and crab meat in a creamy alfredo sauce, tossed with fettuccine.

Topped with a pesto crabmeat butter.

Sauteed shrimp with fresh mushrooms and tomatoes in a white wine garlic butter sauce and topped with feta cheese, served over angel hair.

Sauteed shrimp and scallops with peppers, onions, and mushrooms in a red wine tomato sauce tossed with penne pasta.

Chicken Parmesan, veal cutlet with marsala mushroom demi-glaze and cheese ravioli with our pesto alfredo sauce. Served with garlic bread.

The whole baby clams sauteed with roasted garlic, herbs and virgin olive oil. Served over linguine with white or red sauce.

Ricotta cheese-stuffed jumbo rigatoni, topped with our homemade meat sauce and shaved Parmesan, served with garlic bread.

Imported penne pasta tossed with prosciutto ham in a light parma rosa vodka cream sauce.

Prince Edward Island mussels sauteed in our spicy marinara sauce served over linguini.

Stuffed cheese ravioli with our house marinara sauce.

Tossed with our house marinara sauce.